The Mediterranean diet aid to conserve the biodiversity and the rural world. I to it do not say. He assures it convinced famous and mediatic cook Sergi Arola, with whom the past week I had the opportunity to agree in interesting conferences on life and feeding organized by the Foundation Felix Rodriguez of the Source in the Ignited House of Madrid.
To the question of how consuming being respectful with the environment, Sergi responds that the secret is in eating in a balanced fashion “and the Mediterranean diet totally is balanced”, due to its wealth and to the great variety of animal and vegetal products compose that it. For that reason it assures without flesh color:
“Our grandmothers cooked very many better than anyone of us”.
Why? Then because they had much than we have lost kill time, especially time to make stews wonderful to untimed fire, using near, fresh, healthy products, of quality.
Like moderator of their conference, the arguments of chef surprised to me pleasingly. A customary person to the great luxuries was to us very sensitized with the environmental and social problems of our malherido planet. Something very important since the great cooks, like the sportsmen of elite or the famous actors, have become prescribers of our society, in models to follow.
With the aim of shaping these ideas in the day to day of its restaurants, chef Catalan has created its particular decalogue of the “echo-gourmet”. 10 ideas to be an environmentally responsible cook:
1. To foment the local, originating product consumption of small producers that use respectful techniques with the environment.
2. To maintain as main axis at the time of designing a plate the textures of the traditional kitchen.
3. To support the production of agricultural and cattle varieties in extinction danger, better if they are of ecological origin.
4. To change of products based on the seasonality, that as minimum must suppose the 80 percent of the menu. It is not possible to be eaten tomatos or oranges all the year.
5. To reject species in risk of extinction like the red tuna, the too small caviar or shark, or units (pezqueñines).
6. Not to make use of speculative products of extreme luxury, like the white truffles.
7. To incorporate new cooking techniques (evolutionary gastronomy) from a reflective process.
8. To replace great letters by menus, thus to reduce the amount of foods that in the end finish in the sweepings.
9. To as much foment the education of the professional as of the client. It is necessary to learn to eat.
10. To be sufficiently honest like leaving to the profession the day in which it is not enjoyed her.